These Beef And Bleu Cheese Biscuits are a variation on a buttermilk biscuit that was the result of an “aha” kitchen moment. I love baking savory and sweet alike and am known for making all sorts of biscuits, some more tailored for breakfast meals and some sweet versions such as scones, to serve for brunch or tea. This beef and bleu cheese biscuit is a terrific appetizer or dinner bread.
I really love the robust flavor of bleu cheese, and personally, I gravitate to those that are heavily blue veined. However, I recognize that this is an acquired taste, so, for these biscuits, I chose a milder gorgonzola cheese to appeal to a wider audience. These biscuits can be served with a side of sweet chive butter to accompany any meal. My favorite way to serve these for a tea or brunch is a to add a couple of slices of juicy tomato, a light sprinkle of salt and a drizzle of horseradish sauce. Beef, bleu cheese and horseradish it’s practically the fillet mignon of biscuits.
- 2 cups self-rising flour
- 4 oz crumbled bleu or Gorgonzola cheese
- ½ cup chopped dried beef [i.e.Armour]
- 1½ Tbsp chopped chives
- 1 tsp garlic powder
- 1 tsp sugar
- ¼ tsp paprika
- 1½ cups heavy cream, plus 2 Tbsp
- add'l heavy cream to brush the tops
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, mix together the flour, bleu cheese crumbles, chopped beef, chives and seasonings.
- Make a well in the center and add 1½ cups plus 2 tablespoons of heavy cream. You'll need additional cream to brush the tops before baking.
- Use a large spoon and mix until combined. I used a silicone spatula and the dough didn't stick to it making the mixing a lot easier.
- Turn out onto a lightly floured surface, then pat or roll to ½-3/4 inch in thickness. I used a 2 inch cutter and yielded 14 biscuits. You can make these biscuits any size you like.
- Place onto the baking sheet at least 1 inch apart. Brush the tops with additional heavy cream. Place into the oven and bake for 14-15 minutes until golden. Serve immediately.